Jackfruit Pozole Verde
Ingredients
- 1/2 medium onion cut into large pieces
- 1 fresh poblano chile seeded and cut into large pieces
- 1/2 cup fresh spinach
- 6 tomatillos husks removed, cut into halves
- 1 fresh jalapeño chile halved and seeded
- 6 cloves garlic
- 1 25-oz. can hominy rinsed and drained (2½ cups)
- 1 15-oz. can green jackfruit rinsed, drained, and cut into ½-inch dice
- 2 medium carrots cut into ½-inch dice (1 cup)
- 2 teaspoons ground Mexican oregano
- 1/2 teaspoon ground cumin
- 1 cup red cabbage slaw mix chopped
- 1/2 cup onion finely chopped
- 1/4 cup fresh cilantro finely chopped
- 3 limes cut into wedges
Instructions
- In a blender combine the first six ingredients (through garlic) and 1 cup water. Cover and blend into a smooth sauce.
- Transfer sauce to a soup pot. Add 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in the next five ingredients (hominy through cumin).
- Simmer for 30 minutes. Serve garnished with red cabbage slaw, chopped onion, and lime wedges.
